Medium Raw

I can remember the first time I ate escargot like it was yesterday (it was in 2006).  The snails were pleasantly toothsome, garlicky, and flecked with parsley.  They were from Les Halles-- the restaurant where Anthony Bourdain made a name for himself before Kitchen Confidential became a runaway bestseller, and before his show No Reservations made him a foodie icon.  What followed the escargot was a dish of summer coq au vin, a bottle of bourdeaux for the table, creme brulee, and a glass of muscat.  As you can tell, Les Halles made quite an impression on me.  That experience, combined with Bourdain's vocal support of Papaya King, caused him to become my celebrity crush for the next few years.  So you can imagine my unabashed (but totally not creepy) excitement when I found out we're slated to publish the follow-up to Kitchen Confidential: Medium Raw.  Yesterday on Grub Street, Bourdain answered some questions about the new book, which will discuss culinary heavyweights like David Chang, Eric Ripert, Alice Waters, and Thomas Keller. For more information, as well as the debut of the cover art, check out the catalog page.  Hungry yet?    

Comments

[Donna Timberland Roll Stivali]

Un tipo in grigio pelle rughe con il bianco lacci, logo a colori verde, mentre un altro grinza pelle blu come colore principale, LOGO, rispetto al rosso.